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Italian

Caprese Salad

The classic salad from Capri: thick slices of ripe tomato layered with fresh buffalo mozzarella, torn basil, good olive oil and a pinch of salt. Nothing else — no vinegar, no balsamic glaze.

SnacksLunch & dinnerVegetarian25g+ proteinUnder 400 kcalUnder 20g carbsUnder 30 min
10 minEasy350 kcalper serving
Caprese Salad

Method

  1. Lift 125 g of mozzarella di bufala out of its whey about 30 minutes before serving, set it on a plate and leave it at room temperature — fridge-cold mozzarella is rubbery and tastes of nothing. Keep the tomato out of the fridge too.
  2. With a sharp, thin-bladed knife cut 200 g of ripe tomato into rounds a good 1 cm thick, discarding only the tough stem end. Lay the slices on a board or tilted plate, sprinkle with about half of the 0.25 tsp of fine sea salt and leave 5 minutes so they release a little juice and their flavour opens up.
  3. Cut the drained mozzarella into rounds of the same 1 cm thickness, letting the milky liquid run off onto kitchen paper for a moment so it does not flood the plate.

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Per serving

350kcal
42gprotein
15gcarbs
15gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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